Maple-Barbecue Pork Sandwiches
If you're serving this pork at a party, keep it warm in a slow cooker. Stir in water, a little at a time, if the mixture gets too thick. —Sharlene Heatwole, McDowell, Virginia
Ingredients
- 1 boneless pork shoulder butt roast (3 to 4 pounds)
- 1 tablespoon cider vinegar
- 1 cup ketchup
- 1 cup barbecue sauce
- 1/2 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 teaspoon liquid smoke, optional
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 10 hamburger buns, split
